Recipes and Cocktails

Mini Chocolate Brownie with Salted Caramel



- 2 tablespoons of sugar
- 2 tablespoons cocoa powder;
- 2 tablespoons flour
- 1 tablespoon oil;
- Chocolate chips to taste
- 1 pinch of ground salt to taste
- 1 tablespoon milk;
- 1 medium cup of tea;
- 1 egg class M/L;


- Mix the flour, sugar, cocoa and salt in the cup;
- Add the oil, milk and egg to the cup and mix everything until you get a paste;
- Add the chocolate chips and stir again;
- Microwave the mixture for about 1-2 minutes at maximum power. However, you will have to keep an eye on the microwave so that the brownie doesn't overcook;
- Finally, drizzle your brownie with the Salted Caramel liqueur.
Creation of: Headache Sweets

Salted Caramel Brownies

Brownie Ingredients:

- 100gr of Chocolate with Caramel;
- 120gr of Culinary Chocolate (or Chocolate Chips);
- 120gr of Unleavened Wheat Flour;
- 45gr of Cocoa;
- 170gr of Butter with Salt;
- 200gr of Sugar (100gr of White and 100gr of Mascavado;
- 2 Class L Eggs;
- 30ml of Salted Caramel Premium Liqueur.


Ingredients for the Salgado Caramel:

- 50gr of Milk/Cream Caramels;
- 15ml of cream;
- 1/2 teaspoon of Salted Caramel Premium Liqueur;
- Flower of Salt qb;


- Pre-heat the oven to 160°c;
- Melt the chocolates with the butter in a bain-marie;
- Add the sugar, eggs and liqueur and mix well;
- Add the sifted cocoa and flour and mix with a spatula;
- Place in a 22cm x 22cm shape and bake for about 35 minutes or until the toothpick comes out without liquid dough.
- For the salted caramel, melt the caramels with the cream and the liqueur in the microwave, stirring every 30 seconds.
- Serve with fleur de sel.
Creation of:Nessinha Coutinho



- 250g of Mascarpone;
- 3 eggs;
- 3 tablespoons of sugar;
- 20 La Reine sticks;
- 1 cup of coffee without sugar;
- 3 tablespoons of Tiramisu Prmeium Liqueur;
- Sugar-free cocoa powder.


- Separate the yolks from the whites;

- Beat the egg yolks with the sugar until the mixture is whitish;

- Add the Mascarpone cheese and mix well;

- Beat the egg whites until stiff and slowly add them to the previous preparation;

- Mix the cold coffee and the liqueur in a bowl and soak the La Reine sticks;

- Place half of the toothpicks in the bottom of a terrine, cover them with half of the mixture made with the eggs.

- Place the rest of the toothpicks and cover everything with the leftover mixture.

Let it rest in the fridge for at least 3 hours (ideally 12 hours).

Before serving, sprinkle the Tiramisu with cocoa powder.


Creation of: A Pimenta Rosa

Sweet Rice Cakes


- 180gr of Soft Butter Primor Butter;
- 120gr of Rice Flour;
- 180gr of Wheat Flour without Yeast;
- 2 Class L Eggs + 2 Gems;
- 225gr of White Sugar (+ to decorate);
- 1 teaspoon of Yeast;
- 120ml of Milk;
- 1 cinnamon coffee;
- 1 teaspoon of Lemon Zest;
- 1/2 teaspoon of Salt#MarcaMarnotoda Nectonsa;
- 1 bottle of Arroz Doce Premium Liqueur


- Preheat the oven to 180°C;
- In a bowl, mix the sugar well with the lemon zest;
- Add the butter and beat until it forms a fluffy cream;
- Add the eggs and yolks one by one and beat well;
- Add the milk, liqueur, salt and cinnamon and mix well again;
- Finally, add the sifted flour and yeast and mix everything with the help of a spatula;
- Place in a 12 muffin tin, leaving a finger of space for them to rise. And of course, put some sugar on top;
Bake in the oven for about 15 to 20 minutes or until a toothpick comes out clean.

You can use rims, paper cups, whatever you want.

If you like cinnamon more, add more cinnamon. If you like more lemon, add more lemon.

Creation of:Nessinha Coutinho


Pecan Cake with Caramel

 Ingredients for the cake:

- 85g of Pecan Walnut;
- 75gr of Melted Butter;
- 220gr of Unleavened Wheat Flour;
- 1 teaspoon of Yeast;
- 1/2 teaspoon of Salt;
- 125gr of Brown Sugar;
- 2 Class L Eggs;
- 100ml of Milk;
- 15ml of Lemon Juice or Vinegar;
- 1 teaspoon of Vanilla Flavor (Optional).

 Ingredients for the topping:

- 200gr of Milk/Cream Caramels;
- 80ml of cream;
- 1/2 teaspoon of salt#MarcaMarnotoda Nectonsa;
- 1 teaspoon of Salted Caramel Premium Liqueur.


- Preheat the oven to 160°C;
- In a bowl, place the milk and lemon juice and leave for about 2 minutes;
- Add the butter, eggs, vanilla, salt and sugar and mix well until obtaining a homogeneous cream;
- Add the sifted flour and yeast and mix with the help of a spatula;
- Finally, also involve the Pecan Nuts (so that they do not sink, first cover the Nuts with flour);
- Place the mixture in a previously greased 1.5 liter mold and bake in the oven for 35 to 40 minutes or until a toothpick comes out clean.

To the roof, place all the ingredients in a microwave-safe container and heat in 30-second intervals, stirring constantly until the desired texture is obtained. (don't forget that as the caramel cools it will get harder).

This cake should be made and eaten in 2 days (hence it's smaller), as it tends to get drier. The caramel itself will also get harder over time.

Cake created by:Nessinha Coutinho




- 2cl of Salted Caramel Premium Liqueur;
- 1 scoop of cream ice cream (or cream with caramel);
- Sweet popcorn qb;
- Caramel Topping;
- Waffles for ice cream (or salted caramel cookies);
In a glass, pour 2cl of Caramel Liqueur with Flor de Sal, add a scoop of ice cream, add sweet popcorn to taste, sprinkle with caramel topping, and decorate with waffles or salted caramel cookies.

Enjoy it!



1 bottle of Lambrusco rosé wine / or sparkling rosé wine⠀⠀⠀⠀⠀⠀⠀⠀⠀
150g of red fruits⠀⠀⠀⠀⠀⠀⠀⠀⠀
80ml of Sour cherry Liqueur⠀⠀⠀⠀⠀⠀⠀⠀⠀
4 tablespoons of brown sugar⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 Pope de canela⠀⠀⠀⠀⠀⠀⠀⠀⠀
300ml of lemon soda⠀⠀⠀⠀⠀⠀⠀⠀⠀
Fresh mint qb⠀⠀⠀⠀⠀⠀⠀⠀⠀
Put the red fruits in the jug, half of the soda, the sugar, the vodka, the cherry liqueur Chocolicor, and stir everything until the sugar is completely dissolved.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Mix everything again very well, and let it rest in the fridge for five minutes.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Then add cinnamon sticks, the Lambrusco rosé wine (very fresh), the remaining soda, the mint, and the ice cubes.⠀⠀⠀⠀⠀⠀⠀⠀⠀


- 35 ml of vodka;
- 1 can of Schweppes;
- 4 cl of Chocolate with Piri-Piri Premium Liqueur;
- 1 strip of orange peel;
- Ice cubes qb.
- Mix the vodka with the Schweppes in a tall glass, then add the ice cubes and the chocolate liqueur with piri-piri.
- At the end, place the strip of orange peel.

Try it and tell us your experience!


- 3 Redvelvet Chocolicor cookies;
- 150 ml of cold cream for whipping
- 4 cl of Redvelvet Premium Liqueur;
- 300 g of strawberries.
- Lightly crush the cookies and place on each bottom of the bowls, about 1 cm thick. Reserve some amount to decorate at the end;
- Beat the cream with the liqueur;
- Cut the strawberries into pieces to taste;
- Wrap the strawberries in the whipped cream with the liqueur, leaving some strawberries for the final decoration;
- Place in the bowls and decorate with strawberries and the rest of the crushed cookies;
- Leave to rest in the fridge until you get the desired consistency.

Tip: For ice cream lovers, you can put it in the freezer until it takes on the consistency of an ice cream.

Try it and tell us your experience!